Vadai with its two-thousand-year history is a popular snack in Tamil cuisine. Called by different names as Perugu garellu in Telugu and Dahi vada in the north,Thayir Vadai are vadais soaked in thayir/curd/yogurt and spiced differently in different regions. The typical Tamil style is made by soaking the vadais in coconut and curd mixture and gently seasoned with mustard, curry leaves and red chillies. It is little spicier than its Northern counterpart in which curd is sweetend with sugar. Today`s recipe is Amma`s preparation for the best tasting Thayir vadais.

Ingredients:For Vadai:

1 cup ulutham paruppu/urid dal/black gram

4 tablespoon rice

2 teaspoon chopped green chillies

1/4 teaspoon cumin seeds powder

1/8 teaspoon asafoetida

Thayir/Curd Mixture:

4 cups Thayir/curd/yogurt

2 tablespoon coconut

1/2 teaspoon mustard

1/8th teaspoon asafoetida

few curry leaves

4 red chillies

Procedure:

1. Soak the paruppu/dal in water for 30 to 45 minutes.Grind the Paruppu/dal along with green chillies, asafoetida, cumin powder and salt in wet grinder adding a tablespoon of water now and then( approx 1/4 cup ) .The batter should be fluffy. This should take about 45 mts. Transfer the batter to a vessel and

2. Wet your palms,take a ball of the above batter and make vadai shapes as shown in the picture and deep fry in oil. This comes with practice or you can shape the vadais on a banana leaf or a thick plastic sheet and deep fry them in oil.

3. Remove the deep fried vadais and drop them into a bowl of warm water and place them in it for about 10 seconds.

4. Remove and gently press between slotted spoons to remove the excess water. Set aside. Repeat and finish making vadais with the rest of the remaining batter soaking them in water and set aside.

5. Whisk the thayir/curd/yogurt well and to this add a tablespoon of ground coconut paste and mix well (Coconut is optional).6. In a small pan heat a teaspoon of oil and season with, mustard, asafoetida, redchillies and curry leaves. Add the seasoning and salt to the yogurt mixture, mix well.7. Spread the vadais in a baking pan or a wide vessel ( do not place one over the other). Pour the curd mixture evenly all over the vadais, covering them completely.

Garnish with cilantro and few kaara boondis before serving.

TIPS: Once the vadais are drained of the water, at this stage the vadais can be stored in the refrigerator for a day to make Thayir vadai the next day OR freeze for future use. If frozen thaw the vadais before making Thayir Vadais. Also Read: Ullunthu Vadai/Urid Dhal Vadai Recipe:

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